1) Heat the olive oil in a pot over high heat. Add the finely diced onions, celery, and bell pepper and the bay leaves. Cook, stirring constantly, until the vegetables begin to brown, 5-6 minutes.

2) Reduce heat to medium. Add the dried thyme, oregano, and basil, the salt, white pepper, black pepper, and cayenne. Cook, stirring constantly, until the vegetable mixture turns dark brown, 6-8 minutes. Add 1 cup of the shrimp stock to deglaze the bottom of the pot, and cook until the stock is reduced by about half, 4-5 minutes.

3) Add the larger diced onions, celery, and bell pepper, the garlic, and the fresh thyme, oregano, and basil. Cook, stirring constantly, until the onions become soft and clear, 8-10 minutes.

4) Add the remaining 1cup of shrimp stock, the tomatoes, and sugar. Bring the mixture to a boil. Reduce heat to very low and simmer, stirring occasionally, for 35-40 minutes.

5) Bring the Creole tomato sauce to a boil. Add the peeled shrimp and cook, stirring occasionally, until the shrimp are just done, 3-4 minutes. Serve immediately with cooked rice. - Frank Brigtsen---